Raspberry Karpatka Cake Recipe

ByThe Recipe Cravings

Servings: 10–12 slices
Prep Time: 40 minutes
Bake Time: 40 minutes
Chill Time: 3 hours
Total Time: 4 hours 20 minutes

Ingredients

For the Choux Pastry

  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter
  • ¼ tsp salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the Vanilla Cream Filling

  • 2½ cups (600 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (40 g) cornstarch
  • 3 large egg yolks
  • 2 tsp vanilla extract
  • 2 tbsp (30 g) unsalted butter
  • 1 cup (240 ml) heavy whipping cream, whipped

For the Topping

  • Fresh raspberries
  • Powdered sugar for dusting

Instructions

1. Make the Choux Pastry

  1. Preheat the oven to 375°F (190°C).
  2. In a saucepan, bring the water, butter, and salt to a boil.
  3. Add the flour all at once and stir vigorously until a smooth dough forms.
  4. Cook for 1–2 minutes, stirring constantly.
  5. Transfer the dough to a mixing bowl and let it cool for 10 minutes.
  6. Beat in the eggs one at a time until smooth and glossy.

2. Bake the Layers

  1. Divide the batter into two equal portions.
  2. Spread each portion into a greased 9-inch (23 cm) springform pan or cake pan.
  3. Bake each layer for 25–30 minutes until puffed and golden brown.
  4. Cool completely.

3. Prepare the Vanilla Cream

  1. Whisk together the milk, sugar, cornstarch, and egg yolks in a saucepan.
  2. Cook over medium heat, whisking constantly until thick.
  3. Remove from the heat and stir in the butter and vanilla.
  4. Cover with plastic wrap touching the surface and cool completely.
  5. Fold the whipped cream into the cooled custard until light and fluffy.

4. Assemble the Cake

  1. Place one pastry layer on a serving plate.
  2. Spread the vanilla cream evenly over the top.
  3. Add the second pastry layer.
  4. Refrigerate for at least 3 hours.

5. Decorate

Dust generously with powdered sugar and top with fresh raspberries before serving.

Tips

  • Chill overnight for the cleanest slices.
  • Keep refrigerated until serving.
  • Fresh strawberries or blueberries can replace the raspberries.
  • Dust with powdered sugar just before serving for the best presentation.

This elegant Polish dessert combines crisp choux pastry with a rich vanilla cream filling, finished with fresh raspberries for a light, fruity touch. 🍰🍓

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